Bad is a member of the BCL-2 family of regulators involved in programmed cell death. This protein positively regulates cell apoptosis by forming heterodimers with BCL-xL and BCL-2, and reversing their death repressor activity. Proapoptotic activity of this protein is regulated through its phosphorylation. Protein kinases AKT IKK, and MAP kinases, as well as protein phosphatase calcineurin are found to be involved in the regulation of this Bad activity. Phosphorylation of Bad occurs on one or more of Ser-26, Ser-112, Ser-136, and Ser-155 in response to survival stimuli, which blocks its pro-apoptotic activity. Phosphorylation on Ser-136 or Ser-112 promotes heterodimerization with 14-3-3 proteins. This interaction then facilitates the phosphorylation at Ser-155, a site within the BH3 motif, leading to the release of Bcl-xL and the promotion of cell survival. Ser-26 is phosphorylated by IKK leading to phosphorylation of C-terminal serine sites and disruption of binding to Bcl-xL. This inactivation of Bad inhibits TNFα-induced apoptosis independent of NF-κB activity.
References
Western blot analysis of mouse J774A.1 macrophage stimulated with calyculin A (lanes 1-4) then dephosphorylated with lambda phosphatase (lanes 2 & 4). The blots were probed with mouse monoclonal anti-Bad (lanes 1 & 2), and rabbit polyclonal anti-Bad (Ser-26) (lanes 3 & 4).
Western blot analysis of mouse J774A.1 macrophage stimulated with calyculin A (lanes 1-4) then dephosphorylated with lambda phosphatase (lanes 2 & 4). The blots were probed with mouse monoclonal anti-Bad (lanes 1 & 2), and rabbit polyclonal anti-Bad (Ser-112) (lanes 3 & 4).
The products are are safely shipped at ambient temperature for both domestic and international shipments. Each product is guaranteed to match the specifications as indicated on the corresponding technical data sheet. Please store at -20C upon arrival for long term storage.
*All molecular weights (MW) are confirmed by comparison to Bio-Rad Rainbow Markers and to western blotmobilities of known proteins with similar MW.
Product References:
RS3251 Kawasaki, H. et al. (2013) World J Gastroenter. 19(17):2629. WB, ICC: mouse intestinal myofibroblastsMS3001 Estrada-Bernal, A. et al. (2011) J Neurooncol. 102:353. Western BlotRS3251 Estrada-Bernal, A. et al. (2011) J Neurooncol. 102:353. Western BlotThis kit contains:
| CATALOG# | DESCRIPTION | SIZE | APPLICATIONS | SPECIES REACTIVITY | MW (kDa) |
BM4941 | Bad Mouse mAb | 50 μl | WB, ICC | Hu, Rt, Ms | 20 |
BP4951 | Bad (Ser-26), phospho-specific Rabbit pAb | 50 μl | WB, E | Rt, Ms | 23 |
BP4971 | Bad (Ser-112), phospho-specific Rabbit pAb | 50 μl | WB, E | Hu, Rt, Ms | 23 |
MS3001 | Anti-Mouse Ig:HRP Donkey pAb | 100 μl | WB, E | Ms | |
RS3251 | Anti-Rabbit Ig Light Chain Specific:HRP Mouse mAb | 100 μl | WB, E, ICC, IHC | Rb |
KIT SUMMARY
The Bad phospho-regulation antibody sampler kit can be used to detect phosphorylation of Ser-26 and Ser-112 relative to total Bad expression levels. The kit includes rabbit polyclonal phospho-specific antibodies to Ser-26 and Ser-112, as well as a mouse monoclonal antibody for detection of total Bad. The kit also includes anti-Rabbit Light Chain specific:HRP and anti-Mouse Ig:HRP secondary reagents for detection of antibodies in western blot, ELISA, or immunocytochemistry.
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许多食品属于乳胶体（冰淇淋、豆奶），蛋白质成分在稳定这些胶态体系中通常起着重要的作用。天然乳胶体靠脂肪球“这种“膜”由三酰甘油、磷脂、不溶性脂蛋白和可溶性蛋白的连续吸附层所构成。蛋白质一般对水/油（W/O）型乳胶液的稳定性较差。这可能是因为大多数蛋白质的强亲水性使大量被吸附的蛋白质分子位于界面的水相一侧。蛋白质的表面活性不仅与蛋白质中氨基酸的组成、结构、立体构象、分子中极性和非极性残基的分布与比例，二硫键的数目与交联，以及分子的大小、形状和柔顺性等内在因素有关，而且与外界因素，甚至加工操作有关。凡是能影响蛋白质构象和亲水性与疏水性的环境因素，诸如pH、温度、离子强度和盐的种类、界面的组成、蛋白质浓度、糖类和低分子量表面活性剂，能量的输入，甚至形成界面加工的容器和操作顺序等，都将影响蛋白质的表面活性。
2．起泡性
食品泡沫通常是气泡在连续的液相或含可溶性表面活性剂的半固相中形成的分散体系。种类繁多的泡沫其质地大小不同，例如蛋白质酥皮、蛋糕、棉花糖和某些其他糖果产品、点心顶端配料、冰淇淋、蛋奶酥、啤酒泡沫、奶油冻和面包等。大多数情况下，气体是空气或CO2，连续相是含蛋白质的水溶液或悬浊液。某些食品泡沫是很复杂的胶态体系，例如冰淇淋中存在分散的和群集的脂肪球（多数是固体）、乳胶体（或悬浊液）、分散的冰晶悬浮体，多糖凝胶、糖和蛋白质的浓缩溶液以及空气气泡。各种泡沫的气泡大小不相同，直径从1微米到几cm不等，气泡的大小取决于多种因素，例如，液相的表面张力和粘度、输入的能量，分布均匀的细微气泡可以使食品产生稠性、细腻和松软性，提高分散性和风味感。
3.凝胶性
变性的蛋白质分子聚集并形成有序的蛋白质网络结构过程称为胶凝作用。胶凝是蛋白 质的重要功能性质，在许多食品的制备中起着主要作用，包括各种乳品、果冻、凝结蛋白、明胶凝胶、各种加热的碎肉或鱼制品、大豆蛋白质凝胶、膨化或喷丝的组织化植物蛋白和面包面团的制作等，中国人喜爱的豆腐食品，就是大豆蛋白胶凝作用的产物。蛋白质胶凝作用不仅可用来形成固态粘弹性凝胶，而且还能增稠，提高吸水性和颗粒粘结、乳状液或泡沫的稳定性。
4．溶解度
大豆蛋白质在溶解状态下才能发挥其在食品体系中的功能特性。大豆蛋白质的溶解度是指大豆蛋白质以胶体的形式分散到水中的能力。蛋白质分子的极性表面和所带的净电荷有助于分散体系的稳定。大豆蛋白质的溶解度可以用可溶性氮指数(NSI)和蛋白质分散度指数(PDI)两种方法表示。影响大豆蛋白质溶解度的因素主要包括温度、pH和无机盐。
明胶与干酪素都是蛋白质类，其分子结构同属氨基酸，但前者比后者价格便宜很多，而且在我国的产盆很大，因此具有代替干酪素做涂料胶粘剂的可能性。
不知道你想做什么产品？
具体的反应条件会影响作出的产品
指在光、热、高能辐射、机械力、超声波和交联剂等作用下，大分子链间通过化学键联结起来，形成网状或体形结构高分子的过程。橡胶的硫化、不饱和树脂的交联、环氧树脂的熟化等都是化学交联的例子。通过化学交联可改善聚合物的性能。如聚乙烯的化学交联可提高其强度和耐热性，又如皮革的鞣制过程是利用其蛋白质分子与甲醛作用，生成交联桥，以至失去溶解性。
1.用这个人类膜蛋白c端末短肽（14个残基，478-492）偶联KLH生产的兔多克隆抗体（abcam公司产品）
2.用大鼠的同源膜蛋白c端（具体哪一段不清楚）生产的兔多克隆抗体（abcam公司产品），我比对过人和大鼠的这个膜蛋白，同源性很高，c端完全一样（这里也很困惑公司为什么说是大鼠来源的）
3.用这个人类膜蛋白两个跨膜区之间的一个loop环序列（42个残基，218-260）生产的兔多克隆抗体（santa公司产品）
这三个抗体理论上来讲哪个更好些呢？请有经验的大虾给予指点！
另：我听说abcam的抗体比santa好，是吗？
在线等，急！
